| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Greek, Main dish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 1/2 |
lb |
Boneless beef chuck cut into 1-1/2" cubes |
| 2 |
tb |
All-purpose flour |
| 12 |
oz |
Small white boiling onions peeled |
| 1 |
lb |
Tomatoes,peeled,seeded,chopd |
| 3 |
|
Garlic cloves; minced |
| 2 1/2 |
tb |
Chopped fresh thyme; -OR- Dried thyme |
| 2 1/2 |
tb |
Chopped fresh rosemary -OR- Dried rosemary |
| 2 1/2 |
tb |
Chopped fresh oregano -OR- Dried oregano |
| 1 |
|
Bay leaf; crumbled |
| 1 |
ts |
Ground cumin |
| 2 |
c |
Dry red wine |
| 1/2 |
lb |
Feta cheese, crumbled |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over
medium high heat. Toss beef with flour in large bowl. Add beef to pan in
batches and cook until brown, stirring occasionally, about 3 minutes per
batch. Transfer browned beef to bowl. Add onions to pan and cook until
light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic,
herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake
in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead.
Cover and refrigerate. Rewarm to 350 F oven before continuing.) Stir feta
into stew. Return to oven and continue baking until cheese is heated
through, about 10 minutes. Season with salt and pepper and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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